BBQ Pork Ribs with Potato Salad and Slaw

Ready in 40 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, April 1, 2018.

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If you can’t use the BBQ tonight, cook ribs in the oven for about 20 minutes, or until heated through. Baste with a dollop of BBQ sauce every 5 minutes. Potato salad and slaw can be made ahead of time, just keep dressing separate until ready to serve.

Ingredients

Potato Salad

800g baby potatoes
¼-½ red onion
2 Tbsp parsley leaves
A few gherkin slices (optional)
1 Tbsp red wine vinegar
1 Tbsp olive oil
1 Tbsp wholegrain mustard

Slaw

¼ cabbage
2 carrots
1 sachet ranch dressing

BBQ Pork Ribs

1 pack marinated pork ribs
1 bottle BBQ sauce

Steps

Preheat BBQ grill to medium. Bring a large pot of salted water to the boil. Cut potatoes into halves or quarters until roughly the same size. Cook in pot of boiling water for about 15 minutes, until tender. Drain.
Finely dice onion and roughly chop parsley and gherkins (if using). In a large bowl, whisk together vinegar, olive oil and mustard. Add onion, parsley, gherkins and cooked potatoes and toss to combine. Season to taste.
Finely shred cabbage and grate carrots. Add to a medium bowl, along with ranch dressing. Toss to combine, season and set aside.
Grill ribs on BBQ for 5 minutes each side, then baste with a dollop of BBQ sauce and continue cooking for a further 10 minutes, turning every 2 minutes, until meat is glazed and tender. Baste each side twice.
Use a sharp knife to separate ribs, with a gentle sawing motion to cut down between the bones.
To serve, divide BBQ pork ribs, potato salad and slaw between plates. Serve any remaining BBQ sauce on the side.